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Tuesday, September 1st, 2009
Caymus Cabernet Sauvignon

The color is very dark and extracted, almost black with a purple core full of intensity. The nose has a beautiful perfume of black and blue fruits. The entry is plush, with plenty of blackberry and boysenberry fruit, but the secondary flavors are strong as well. The mocha, vanilla and baking spice aspects are complimented with tobacco, spice and cigar box in good balance. Additionally, the underlying mineral and coffee notes with a touch of graphite adds to this dynamic wines complexity. On the palate, the wine is user friendly with early drinking ability, but the tannins provide excellent structure. Rather expansive in the massive mid-palate, this is a dense and chewy Cab. The finish has just the right amount of well-integrated, fine grained tannins that allows for early drinking and will pair well with protein now, but the massive nature of this baby will reward you for many more years.
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INCREDIBLE VALUE!!! This bottling is named after the current proprietor and is the top bottling of the cantina: primarily Corvina with a touch of Rondinella, hand harvested in late September then given a long, slow drying time to concentrate the flavors and soften the textures. It throws aromas of very mature fruit, exotic spices and even aged meat from the glass and follows through in triplicate on the palate. Give it some air and some big food and you will be VERY happy.
Appearance: Black with sand colored head that hangs out for several minutes, gradually fading to a thin layer atop the beer. Heavy lacing. Taste: Impressive - this beer tastes better than I thought it would after soaking in its aroma for a few minutes. It drinks very well for such a high ABV brew. Hints of chocolate amidst a humongous malt bill. Every drink tastes great, and the alcohol and sweetness are considerably less cloying than I initially predicted. Palate: Thick feel, though not as thick as it could be, perhaps. Chewy and sticky. Very nice. A very young 12.5% imperial stout. No doubt the drinkability factor will increase with cellaring.